Slow Cooker Enchilada Soup

Slow Cooker Creamy Smokey Enchilada Soup

Another flexible and easy slow cooker soup!

1 small onion, diced
1 - 15oz can diced tomatoes (fire-roasted if possible)
1 - 15oz can pinto beans (or cannellini or great northern)
1 cup taco or enchilada sauce
1 cup beer or broth
1 chipotle pepper (from can of chipotle with adobo sauce)
1 bag of frozen riced cauliflower (about 3 cups)
4oz Neufchatel or cream cheese
Salt and pepper to taste
Optional:  Chorizo, ground sausage, cilantro, green onion 

Add all ingredients from onion to cauliflower in the slow cooker. 

Cook on low, 8-10 hours; or high, 4-5 minutes.  

Add cream cheese, stir and let sit for a few minutes.  Purée soup with either an immersion blender or in batches in a regular blender.  

If desired, cook chorizo, sausage or ground beef and add to soup.  Top with cilantro and green onion. 

Serves 4-6.